Ingredients
1/3 c POM Wonderful 100% Pomegranate Juice
1 T Sugar
4 Egg Yolks
1/2 tsp Powdered Gelatin
1/2 c Heavy Cream
Shortbread Cookies, crumbled
Pomegranate arils
Micro mint
1/3 c POM Wonderful 100% Pomegranate Juice
1 T Sugar
4 Egg Yolks
1/2 tsp Powdered Gelatin
1/2 c Heavy Cream
Shortbread Cookies, crumbled
Pomegranate arils
Micro mint
Directions
- Combine the juice, sugar, and egg yolks in a bowl.
- Cook with a whisk in a double boiler until it becomes thick enough to coat the back of a spoon.
- Add the powdered gelatin and mix well.
- Whip the cream to soft peaks.
- Fold the juice mixture slowly into the cream.
- Put into glasses and let rest in the fridge for 2 hours.
- Garnish with crumbled shortbread cookies, pomegranate arils and micro mint.
- Serve chilled.
- Combine the juice, sugar, and egg yolks in a bowl.
- Cook with a whisk in a double boiler until it becomes thick enough to coat the back of a spoon.
- Add the powdered gelatin and mix well.
- Whip the cream to soft peaks.
- Fold the juice mixture slowly into the cream.
- Put into glasses and let rest in the fridge for 2 hours.
- Garnish with crumbled shortbread cookies, pomegranate arils and micro mint.
- Serve chilled.
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